Buca Di Beppo Warm Tomato And Spinach Salad Recipes

BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD

Steps:

• Balsamic Vinaigrette Dressing:.
• Place balsamic vinegar, garlic and brown sugar in mixing bowl.
• whisk rapidly by hand while drizzling in the olive oil mix well.
• Place in glass jar and store in fridge until needed.
• Pecan's: Preheat oven 350°F.
• Melt butter in saute pan.
• Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• Remove from oven and let cool.
• Salad: Place red onion and tomato wedges in medium glass bowl.
• Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• Microwave for about 2-3 minutes.
• Place spinach on large plate.
• Using large spoon, place tomatoes AROUND the spinach not on top.
• Place the onions on TOP of the spinach.
• Pour some of the dressing over the salad coating as desired and mix well.
• Sprinkle pecans and goat cheese over salad.

WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
• Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.

BACON-TOMATO SPINACH SALAD

Steps:

• In lg skillet, cook bacon until crisp, spoon onto paper towels.
• Reserve 2 T of the bacon drippings in the skillet.
• To drippings, add salad dressing, mustard, salt and pepper.
• Cook and stir on low until heated through.
• In lg bowl, combine spinach, tomatoes, and cheese.
• Drizzle warm dressing over the spinach.

WARM SPINACH SALAD WITH TOMATOES

Steps:

• Line shallow pan with foil; set aside. Spread sugar onto bottom of small nonstick skillet; top with nuts. Cook on medium-low heat 5 min. or until sugar is completely melted and golden brown, tilting skillet to evenly distribute sugar if necessary. Stir until nuts are evenly coated. Immediately spread into prepared pan; cool completely.
• Microwave tomatoes and dressing in microwaveable bowl on HIGH 3 min. or until tomatoes are slightly softened and dressing is heated through, stirring after 2 min.
• Cover platter with spinach; top with tomato mixture, cream cheese, onions and nuts. Toss lightly before serving.

BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA

Steps:

• In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
• Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.

BUCA DI BEPPO TIRAMISU

Steps:

• Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
• ESPRESSO RUM MIXTURE: Mix espresso and rum together.
• ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.

BUCA DI BEPPO BEEF PIZZAIOLA

Steps:

• In a large saute pan medium heat, heat the olive oil, red onion, garlic and capers.
• Saute until the onions are translucent.
• Add beef and cook until brown.
• Add wine and cook until reduced by half.
• Break up tomatoes and add to pan with the oregano,salt and pepper.
• cook for about 20 minutes.
• reduce heat to low and keep warm.
• Meanwhile, make the garlic mashed potatoes.
• Cover the bottom of a large serving platter with the potatoes.
• Spoon the sauce over the potatoes and enjoy !